Milky Corn Kernels

Name: Milky Corn Kernels
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Cooked corn; 60g Dry starch; Some oil; Some Sugar; 2 tablets Cheese

by Sea waves

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are children at home, and they like to eat sweet corn. It just happens that there is freshly cooked tender corn at home. I haven't eaten it for a long time. Let's alleviate my greed. So I immediately started and made a pot roast as a snack. When I did it, I found that there was only cornstarch at home, and I felt that the viscosity of cornstarch was still slightly worse. Going out to buy potato starch was delayed. Try adding a little more starch to make it. I didn’t expect to find that the starch viscosity was not enough after I put it in the pot, and it was not perfectly formed. The edges had been scattered and could not be reprocessed. So I directly broke the pot and added cheese and sugar to stir-fry. I did not expect this small mistake. The children rushed to eat a small snack with a unique fragrance. "

Ingredients

3 Cooked Corn
60g Dry Starch
Some Oil
Some Sugar
2 tablets Cheese

Milky Corn Kernels

1. Peel the tender corn, cook it in a pressure cooker, take it out and let it cool for later use.

2. Take corn kernels for later use.

3. Place the corn kernels in a sieve to wet the corn kernels with water, shake off the excess water, and pour them into the pot.

4. Add dry starch.

5. Mix well, so that each corn kernel is covered with starch, leave some allowance when adding starch, pay attention to observe, because the size of the corn is different, the number of corn kernels is also different, if you feel that there is still no starch, add it Do not add some starch when it is saturated.

6. Add half a bowl of oil to the pot and pour it out after cooking. Leave a small amount of oil in the pot, turn to low heat, pour in the well-mixed corn kernels, gently flatten, fry for 3-5 minutes, the corn kernels stick together to form a block shape.

7. Normally, in this step, pour in the cooked oil that has just been poured, and the corn kernels are covered. Turn to medium heat and increase the temperature. Fry the corn kernels for 3 minutes until the corn kernels are golden and crisp. However, it is obvious that the corn kernels on the side of the pot are not sticking well, which may have something to do with the pot I chose. The pan is still too big. Fortunately, it is not formed, otherwise there is no suitable plate for it. In the past, I used a wok to make it, and it was easy to handle. Generally, I made 2 corn kernels. Today I made a little bit more. I turned it over and found that it was broken.

8. Crush it directly with a wooden spatula, add some oil and fry until the corn kernels are crispy, add 1-2 slices of milk and stir fry.

9. Add a little sugar and stir fry evenly. It doesn't matter whether the sugar melts or not. It just sticks together. I tasted it without sugar, but the kids like sweetness or add a little less.